Spaghetti Squash Soup with Italian Sausage

• 분량: 6 servings
• 활동 시간: 20 minutes
• 총 시간: 1 hour 30 minutes

재료

1 medium (about 3 pounds) spaghetti squash, halved lengthwise and seeded

2 tablespoons extra-virgin olive oil, divided

12 ounces spicy Italian sausage, casings removed

Sea salt

1 medium yellow onion, diced

4 medium garlic cloves, minced

1 (28-ounce) can whole fire-roasted tomatoes, undrained

2 tablespoons tomato paste

4 cups chicken stock , store-bought or homemade

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper

1/4 teaspoon ground white pepper

1/4 teaspoon ground black pepper, plus more to taste

2 cups Swiss chard, roughly chopped

1 (15-ounce) can white beans, drained

Chopped sage, for garnish (optional)

방향

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Prep the squash: Rub the cut sides of the spaghetti squash with 1 tablespoon olive oil. Place the squash cut side down on the parchment lined baking sheet. Simply Recipes / Mike LangSimply Recipes / Mike LangSimply Recipes / Mike LangSimply Recipes / Mike LangSimply Recipes / Mike Lang

Roast, then scrape squash into “spaghetti": Roast until tender when pierced with a fork, about 30 to 40 minutes. Using a fork, scrape the spaghetti squash strands into a medium bowl and set aside until ready to use. Simply Recipes / Mike LangSimply Recipes / Mike Lang

Brown the sausage: Meanwhile, heat the remaining olive oil in a Dutch oven or large soup pot over medium-high heat. Add the sausage to the pot and use a wooden spoon to break it up into small pieces. Sprinkle with salt and black pepper and cook until lightly browned, about 5 to 7 minutes. Simply Recipes / Mike Lang

Sauté the onion and garlic: Add the onion and cook over medium heat until tender, about 3 to 5 minutes. Stirring frequently. Add the garlic and cook until fragrant, for 1 minute more. Simply Recipes / Mike LangSimply Recipes / Mike Lang

Add the tomatoes and stock: Add the crushed tomatoes, tomato paste, chicken stock, cumin, cinnamon, oregano, and crushed red pepper flakes, white pepper, and black pepper. Stir to combine. Bring to a boil, then reduce the heat to low and simmer, covered, for about 10 to 15 minutes. Simply Recipes / Mike Lang

Add the Swiss chard, beans, and squash to finish: Add the Swiss chard, beans, and squash. Cook on medium-low until the chard is tender, 8 to 10 minutes. Season with salt and black pepper to taste. Simply Recipes / Mike LangSimply Recipes / Mike LangSimply Recipes / Mike Lang

Serve: Divide the soup between bowls and garnish with chopped sage, if desired.

Store: Refrigerate leftovers in an airtight container for about 3 days or in the freeze for up to 3 months. Did you love the recipe? Leave us stars below! If you're making this soup in advance or planning to freeze it, we recommend keeping the soup and the spaghetti squash “noodles” separately until the soup is ready to serve. When you’re ready to reheat, defrost the soup in the fridge and warm it in a pot on the stove over medium heat. Once the soup comes up to a simmer, stir in the squash.Simply Recipes / Mike Lang

영양 정보

• 칼로리: 483 kcal
• 지방 전체: 23 g
• 포화 지방: 7 g
• 불포화 지방: 0 g
• 콜레스테롤: 37 mg
• 나트륨: 1290 mg
• 탄수화물 전체: 48 g
• 식이섬유: 11 g
• 총 당류: 15 g
• 단백질: 24 g